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Slow Cooker Moroccan Chickpea Tagine
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 1 zucchini, chopped
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 1/2 cup dried apricots, chopped
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1/2 tsp ground ginger
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving
  • Cooked couscous, for serving

Instructions
 

  • Place the diced onion, sliced carrots, chopped zucchini, minced garlic, and drained chickpeas into the slow cooker.
  • Add the diced tomatoes with their juices, vegetable broth, chopped apricots, cumin, cinnamon, paprika, ginger, salt, and pepper.
  • Stir everything until the spices are evenly distributed and the vegetables are coated.
  • Cover and cook on low for 6 to 7 hours, until the carrots are tender.
  • Taste and adjust salt or pepper if needed.
  • Spoon the tagine over cooked couscous and top with fresh cilantro and a squeeze of lemon.

Notes

For a brighter flavor, stir in a handful of fresh spinach during the last 15 minutes of cooking. Leftovers keep in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the sauce. If you prefer a thicker consistency, mash a few chickpeas against the side of the pot before serving.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker